has shared a plethora of throughout her career, including both sweet and savoury. This roast chicken recipe is one of her popular ones, with more than 25 four-star ratings.
The recipe notes said: "A roast chicken seems to me to be the ultimate comfort meal for all the family. And it's so versatile, serve as a classic Sunday dinner with roast potatoes, or with a selection of salads or side dishes."
Ingredients:
For the chicken:
50g butter, softened
One garlic clove, crushed
One heated teaspoon of freshly grated root ginger
One tablespoon of chopped fresh tarragon
Half a lemon, grated zest
One free-range chicken, about 1.8kg
Two large onions, very thickly sliced
One to two tablespoons of vegetable oil
Salt and black pepper
For the gravy:
45g plain flour
100ml dry white wine
500ml chicken stock
One tablespoon of redcurrant jelly
Dash of Worcestershire sauce, optional
Dash of gravy browning, optional
One tablespoon of chopped fresh tarragon
Salt and pepper
Method:Preheat the oven to 200C or 180C Fan and then mix the butter, garlic, tarragon and lemon zest in a small, seasoning with salt and pepper.
Loosen the skin of the chicken breast by gently pushing your fingers between the skin and meat, taking care not to break the skin. Using your hand, spread the butter under the skin in an even layer.
Transfer the chicken to a roasting tin and scatter the onions around it. Rub a little oil over the skin and legs.
Roast for about one and a half hours, or until the chicken is cooked. The chicken is cooked through when the juices run clear with no trace of pink.
Transfer the chicken to a board to rest, removing the onions to a hot serving bowl.
To make the gravy, sprinkle the flour over the fat in the roasting tin and whisk until combined.
Pour in the wine and stock, whisking over medium heat until thickened and smooth.
Whisk in the redcurrant jelly, Worcestershire sauce and gravy browning, if using.
Pour through a sieve into a jug, stir in the tarragon and season with salt and pepper. Carve the chicken and serve immediately.
